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Winemaker's Grape Cake

Come September, I prepare this cake often, taking advantage of whatever clusters of grapes I can find on our vines after harvesting. At Chanteduc, we grow a mixture of Grenache, Syrah, and Morvèdre grapes, each of which contributes its own personality to the wine and to this cake. I love the rustic crunch that seeded grapes impart, and so I also recommend trying Zinfandel, Cornith, and Cabenet grapes. For seedless grapes, try Red Flame. The original recipe was given to me by Rolando Beramendi at Italy's fine Tuscan estate Capezzna, where this intriguing not-too-sweet cake appears frequently at the table during the fall harvest. Note that the cake is prepared with half butter and half olive oil, producing an unusually light and moist cake.

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Preparation

2. Generously butter and flour the springform pan, tapping out any excess flour. Set aside.

3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.

4. Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.

5. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.

6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners’ sugar just before serving. Serve at room temperature, cut into thin wedges.

Wine suggestions

Grape cake is an ideal match for _vin santo,_the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.

In a purple haze

Over time, I have identified the mystery that discourages many shoppers from buying grapes: the inevitable hazy white film. Though one might understandably assume it’s due to a spray of pesticide, the film is in fact a natural substance produced by the grape. It acts as a protective covering to prevent moisture from penetrating the fruit. It also keeps the skin from cracking when the grape loses moisture. Even better, the film contains nothing toxic! You will find the same harmless film on plums.

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Recent Reviews

I tried this intriguing recipe as presented except I only had lots of lime zest which I used, and I also added the lime glaze that another reviewer suggested. Contrary to what some of the negative reviews stated, this cake is amazing and my family loved it. A lovely, subtle, not-too-sweet, light and very moist concoction...definitely a keeper!

teaitup from Hilo, HI /

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I made this last night, and we had it this morning for breakfast. It's a good recipe I will use again for leftover grapes. I used 2 cups of red seedless grapes from Costco. It's not a sweet recipe and was moist and firm enough to cut into 16 wedges. My slight mods were: used 8x3 round cake pan (couldn't find my springform), 1/3 cup of 1/2 water and 1/2 heavy cream (out of milk), 1.5 tsp of vanilla (I always double vanilla and used up tiny dab left in the bottle), 1 teaspoon table salt (not into precious pinches of sea salt), added 2 tsp sour cream and the craziest one: 1 teaspoon limeade instead of time consuming citrus zests (make do with what you have because I'm epiclazy). I mixed it by hand (again:epiclazy). I just quartered my humongous grapes and tossed them all in the flour mixture. Baked about 51 minutes.

StuckInTexas /

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This is delicious, and a lovely way to use up extra grapes that are getting a bit old. I actually seeded my grapes, and I'm glad I did, although next time I'll use seedless. I cut them in half, and that didn't seem to affect the texture in any adverse way.
The cake itself is delicious, but was definitely improved when I topped it with a simple lemon glaze (about 2/3 cup powdered sugar and the juice of one lemon). The cake really benefited from this light glaze, in my opinion.

annboyd from Chicago, IL /

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I made this
yesterday, and loved
how easy it was!
This will be my new
go-to recipe for
leftover grapes I
don't want to eat
raw. I used a
regular 9 inch round
pan and skipped the
orange. The cake is
subtle, not too
sweet, and moist
just like the header
claims.

A Cook from New York, NY /

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Ms. Wells does it again! This is a wonderful recipe. The olive oil/butter combination makes for a smooth delicate batter. For those who can't get over the seeds, look for "champagne" grapes. They are perfect (you can even serve champagne with the cake!). We ate our first slices without the confectioner's sugar and thought it was just right, but the sugar does give a more finished look when the cake is plated up.